Curried Kale & Cauliflower Soup - FOX10 News | WALA

Curried Kale & Cauliflower Soup

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Carrie with The Sanctuary Dietitian shares this flavorful soup with a spicy kick of curry. It's perfect for your New Year's nutrition goals!

INGREDIENTS:

· 5-6 cups of cauliflower florets (about 3-4 cups when "riced") - or frozen cauliflower rice
· 2- 3 tbsp curry powder or curry seasoning 
· 1 tsp garlic powder 
· 1/2 tsp cumin 
· 1/2 tsp paprika 
· 1/4 tsp sea salt 
· Olive oil for roasting and sautéing
· 3/4 cup red onion chopped 
· 1 tsp minced garlic 
· 2 tsp olive oil or avocado oil 
· 8 kale leaves with stems removed and chopped 
· 2 cups chopped carrots 
· 4 cups broth (vegetable or chicken if not vegan) 
· 1 cup coconut milk 
· 1/2 tsp red pepper or chili flakes 1/2 tsp black pepper 
· Salt to taste  

STEPS:

1. Preheat oven to 400F.
2. In a small bowl, toss your cauliflower florets with the curry powder, garlic powder, cumin, paprika, salt, and 3 tbsp oil.
3. Spread the cauliflower florets on a baking dish or roasting pan. Place in oven and roast for 20 -22 minutes until tender but not overcooked. 
4. Remove and set aside.
5. While the cauliflower is cooling, prep the rest of your veggies but chopping them up on cutting board.
6. Next place cauliflower florets in a food processor or blender and pulse a few times until the cauliflower is "riced." (*Note- You can buy frozen cauliflower rice at most grocery stores as well.)
7. Once all the cauliflower is riced and kale/veggies are chopped, prepare your cooking pot.
8. Place 3 tablespoons of olive oil in stockpot and heat until hot.  Add onion and carrots.  Season with sea salt and pepper and sauté for about 4 minutes on medium/high heat.  Add minced garlic and sauté for about 2 more minutes.
9. Next, add your broth, milk, cauliflower "rice" and seasonings.
10. Heat soup until it is hot but does not boil.  Add in the kale and let it simmer on low until the kale is wilted down.
11. Add additional sea salt if needed.
12. Hold warm until ready to serve.

BUSINESS INFO:

The Sanctuary Dietitian
www.thesanctuarydietitian.com
601-813-9700                                                                                                                             

Click here to follow on Facebook. 

The Sanctuary Dietitian is a nutrition consulting business providing services to hospitals, nursing homes, corporations, and individuals.

About the Guest:

Carrie Peters is a Registered Dietitian with the Commission on Dietetic Registration and licensed with the Alabama State Department of Health. Carrie holds a B.Sc. in Food Science and Nutrition, AOS in Culinary Arts-Le Cordon Bleu, Scottsdale Culinary Institute and graduated from the University of Alabama Didactic Program in Dietetics in 2004. Since 2007, she has practiced as a clinical dietitian and consulting dietitian along the Gulf Coast. She also provides individual and corporate wellness coaching through her private practice.

All content © 2017, WALA; Mobile, AL. (A Meredith Corporation Station). All Rights Reserved.

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